• Tommy Centola

Oyster’s Roland from Christian’s Restaurant

Updated: Jan 4

This was the most popular appetizer at Christian’s. Chef Roland Huet left Galatoire’s to open the kitchen at Christian’s. At Galatoire’s, his genius was never recognized due to the Galatoire family not wanting to make any changes to the menu.  Galatoire’s lost was the customers of Christian’s gain. Every fine dining restaurant has baked oysters on their menu. Here is Chef Roland’s namesake appetizer.

1/2 cup Water

4 dozen medium Oysters

1 bunch curly-leaf Parsley, bottom stems removed

3 cloves Garlic

8oz small Mushrooms, well washed

1 teaspoon Salt

1 teaspoon Black Pepper

Gemerous pinch Nutmeg

1 pound softened Butter

1 cup French-bread crumbs

Preheat oven to 400 degrees.

Bring water to a light boil in a small skillet. Add the oysters and pouch for 2 minutes. Strain the pan contents, reserving the liquid. Return the liquid to a light boil and reduce by about a third.

Put the parsley, garlic, mushrooms, salt, pepper, and nutmeg into a food processor, and process into a very fine mixture. Add the butter and process into a coarse, gritty puree.

Add the breadcrumbs and the reduced stock from the oysters and process only long enough to mix everything thoroughly.

Place 6 oysters in the bottom of each of 8 small gratin dishes. With a spatula, lightly pack down enough sauce to cover the oysters completely, filling the dishes nearly to the top. (You can prepare the dish to this point ahead of time and hold in tje refrigerator. Take them out of the refrigerater a half-hour before baking.)

Bake the gratins of oysters until the tops are distinctly browned and crusty and the sauce is heaving aansteaming. Serve immediately with hot French bread for getting up the extra sauce.

Makes 8 appetizers.

Enjoy!!!

Coming soon – Creole Cajun Chef’s Creole Shake.

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